Exotic pink beetroot tart [No-bake, oil-free, vegan, refined sugar-free]

Hi everyone!


Today we celebrated the birthday of one of my new housemates, and for the occasion I made this creamy and fudgy tart with pink beetroot filling. This is also going to be the very first recipe featured on my blog, and I am very excited!

I got such good feedback about this tart, everyone seemed to love it. It has this really nice yoghurt-like texture and flavour, and is filled with superfoods. It is also very light and the berries makes it a perfect addition to any summer event. The best thing is that it is also very high in protein! If you want a firmer filling you can leave it in the fridge for a an hour or so for the cacao butter to harden.


Ingredients for the base:

  • 1 cup/250ml pistachios
  • 1 cup/250ml pitted dates
  • 2 tsp vanilla extract
  • 20 tbsp rolled oats


Ingredients for the filling:

  • One block of silken tofu (349g)
  • 1 1/2 tsp beetroot powder
  • 1 tbsp powdered coconut milk
  • 2 tsp baobab powder
  • 1 tsp camu camu powder
  • 3 tbsp lemon juice
  • Juice from 1/2 lime
  • 3 tbsp agave
  • 4 tbsp melted cacao butter


  1. Pulse your pistachios, pitted dates, oats and vanilla extract in a food processor until it becomes a dough.
  2. Spread the dough mixture evenly in your tart tin, do not forget to spread it on the sides as well, to avoid the filling to come out of the tart. *
  3. To make the filling pulse the rest of the ingredients except for the cacao butter in your food processor. Then melt your cacao butter and pulse that in as well.
  4. Pour the filling into your tart base and spread it evenly.
  5. Decorate with fresh berries and an optional sprinkle of beetroot powder.
  6. Leave in the fridge for the cacao butter to firm up.

Let me know if you try the recipe and say what you think.

Kennet x



*  The base might stick to the bottom of the tin when you are slicing the tart. You can try greasing it with a bit of coconut oil to avoid this.

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